Absinthe maketh the heart grow fonder
Becky the Bartender is one diabolical drink diva. No sooner had ELV sidled up to the smart, cool and cozy bar at Fleur de Lys than she had him inhaling absinthe fumes through a long straw…and choking on the smoke like it’s 1983 all over again. Now, without giving away too much, let’s just say that ELV has been, at various times in his life….er…uh…well acquainted with the various highs and lows caused by various controlled substances. And one hit from the flamed-then-contained fumes of some Lucid absinthe took ELV straight back to a few wild parties from this era.
Becky is supposed to be getting us the recipe, but we think this is something best left to professionals. And you’ll have to excuse ELV now, as he needs to rock up some Peruvian flake and take another hit.
Would said Peruvian currently be residing in a salt shaker, half-full? ELV=Hero.
On a previous occasion at Fleur de Lys (August, I think), I had the opportunity to participate in the distinctives of three different varieties of absinthe, but I declined. I was the “designated diner” of the group at the time. I was eating my dinner, not drinking it … And the question keeps coming up in my mind from time to time: What if I had said “Yes”?
How does the absinthe compare to a shot of chartreuse (V.E.P.), as a point of reference?
Chartreuse is a much more complex libation….with defined herbaceous (37 different ones!) notes. Absinthe is more of a one trick pony, but still a compelling digestivo (as long as you’re fond of fennel, star anise, licorish flavors). It is also less sweet than ouzo and Sambuca…and therefore imparts less of a nasty hangover.
Merci beaucoup for the post!
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